A delightful twist on a classic Hawaiian-inspired chicken dish, featuring a tangy pineapple glaze.
Preheat your oven to 350°F.
Ensure the oven is fully preheated for even cooking.
Place the chicken thighs in a casserole dish.
Arrange the chicken in a single layer for consistent cooking.
In a mixing bowl, whisk together the cornstarch and cold water until smooth.
Mix thoroughly to avoid lumps in the sauce.
Add the brown sugar, soy sauce, rice vinegar, minced garlic, grated ginger, and crushed pineapple to the bowl. Stir well to combine.
Taste the sauce and adjust sweetness or saltiness as needed.
Pour the sauce over the chicken in the casserole dish.
Ensure the chicken is evenly coated with the sauce.
Cover the dish with aluminum foil and bake for 1 hour, basting the chicken with the sauce every 20 minutes.
Basting helps keep the chicken moist and flavorful.
Remove the foil and bake for an additional 15 minutes to allow the sauce to caramelize slightly.
Watch closely to prevent burning during this step.
Serve the chicken over cooked rice, garnished with fresh herbs if desired.
For a complete meal, pair with steamed vegetables or a side salad.
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